Boil corn kernels in three cups of water. Once cooked, drain off excess water and keep aside. Wash, halve and de-seed and dice capsicums into one centimeter sized pieces.
Peel, wash and chop onions finely. Peel, wash and grind ginger and garlic to a fine paste. Wash tomatoes and chop. Clean, wash and finely chop coriander leaves. Heat oil in a kadai, add cumin seeds.
When cumin seeds begin to change colour, add onions and sauté till golden brown. Add ginger-garlic paste and cook for two to three minutes. Add red chilli powder, coriander powder, cumin powder and turmeric powder. Stir-fry for a few seconds.
Add tomatoes and cook, stirring continuously, till oil separates. Add mawa and half cup of water, mix well and cook for a minute. Add capsicum and mix well. Finally add boiled corn, garam masala powder and salt. Mix and cook on low heat for four-five minutes.
Stir in fresh cream and chopped coriander leaves. Serve hot.